Pauls Hand Raised Pies Recipes

PAUL'S HAND-RAISED BOXING DAY PIE

Steps:

• 1. Sift the flours and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. 2. Heat the lard and 200ml water in a small pan over a medium heat. When the mixture is simmering, pour it into the well in the flour and stir with a wooden spoon, gradually drawing the dry ingredients into the liquid, until the mixture comes together in a dough. 3. Knead the dough on a lightly floured surface until smooth and pliable. Roll out three-quarters of the dough and use to a line the prepared tin or mould. Press the pastry into the base and sides of the tin to prevent air bubbles from forming, leaving the excess hanging over the edge of the tin. 4. Spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. 5. Roll out the remaining pastry large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp using your fingers or the tines of a fork to create a decorative edge. Stamp out small stars from any leftover rolled out pastry, if you like, and use to decorate the top of the pie. Make a small hole in the centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas 4. 6. Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. 7. Remove from the oven and leave to cool on a wire rack for 10 minutes. Cool for a further 30 minutes before removing the sides of the tin or mould.

RAISED PORK PIE

Steps:

• Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
• To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
• Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
• Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
• Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
• Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.